The natural delights of the Orient have long seduced seekers of fresh and mystical ingredients from the time of Greek civilization to the time of modern botanists.

Based on a family heritage in syrup production, Caprice D’Orient syrups infuses natural ingredients from the different corners of the Orient to add a distinctly exquisite taste to coffees, cocktails and refreshment drinks.

Native to the Caucasus, the apple is one of the most ancient fruit humans have known and have the widest varieties of colors and tastes. Apples were part of several ancient Greek and Germanic mythologies and have been named the Forbidden Fruit in some Christian countries. This syrup contains squeezed juice from Lebanese apples.

One of the finest and most popular tropical fruits, Mango has been cultivated in India since 2000 BC. The word Mango comes from the original Tamil language “man-gay”. India produces the highest volume of Mango in the world. It is harvested half ripened, stored till maturity, then extracted to produced the pulp used in the syrup.

Used by the native Americans, Blueberry has become famous due to its savory taste in food and desserts. The fruit was extensively grown in the North-East of America by the beginning of the 20th century especially in acid soils. Blueberry is also cultivated in the Middle East. It is squeezed and sweetened to produce the syrup.

With its widespread cultivation in Mount Lebanon and Syria, the Mulberry tree has been historically used for its fruits and for rearing silk-worms which are only fed on its leaves. Mulberry fruits are fully squeezed to produce the traditional Mulberry Syrup.

Native to the region stretching from Egypt to Iran, Melon has been largely cultivated during the Arab civilization. It spreaded into Europe by the 13th century, where it later reached all corners of the globe. Melons are harvested in Lebanon during summer, then peeled and squeezed to produce the syrup.

Native to Iran, Pomegranate has grown in the ancient civilizations of the Near East. After reaching the Roman Empire, It was given a latin name “Pomum” meaning apple due to its shape and “Granatum” meaning seeds due to its content. Pomegranate is still grown in the the Levant and is squeezed to produce the syrup.

The first known people that have used Raspberries were the ancient Greeks. The legend said that the fruit was turned to red by princess Ida to appease the rage of the God Jupiter. The name “Rasbperry” comes from old English “rasp” meaning “rough berry” due to its texture. The raspberries in this syrups are cultivated in Lebanon and pressed to produce the juice.

Strawberry cultivation dates back to the 18th century from the natural hybridization of native strawberries brought from America to Europe. The East-Mediterranean region cultivates one of the most exquisite varieties of strawberries which juice is extracted and mixed with sugar to produce the Strawberry Syrup.

Cultivated in ancient Egypt well before 2000 B.C., watermelon fruit is high in water content and has historically been a water substitute in East Mediterranean countries with little water supply. Watermelon is freshly squeezed and mixed with sugar to produce the syrup.

Mentioned in holy books and traded by the Phoenicians, almonds have been cultivated since prehistoric times in the Near East and Central Asians countries such as Turkestan, Afghanistan and Kashmir and were of importance in early Arabic and European cookery and more recently used as refreshment drinks such as Orgeat.

Banana has the scientific genus name Musa, an Arabic word meaning banana. In some Middle Eastern myths, banana was the three of knowledge fruit in the Garden of Eden. The fruit was originally grown in South East Asia. Currently, banana is cultivated in more than one hundred countries including the East Mediterranean. Natural banana flavor is mixed with sugar to produce the syrup.

The latin word Orange has taken roots from the Sanskrit naranga (fruit like elephants) and from the Arabic language naranj. Currently, Brazil and the United States cultivates two third of the world oranges. Eastern Meditarranean countries also have oranges with unique taste profile. The oil are extracted from the peel and mixed to produce the syrup.

Derived from the latin Medieval word cannamellis meaning sugar cane, caramel is characterized by its brown color and its bitter-sweet flavor and has been intensively used in oriental desserts and more recently in syrups to flavor coffee and drinks.

For thousands of years, Cardamom has been traded between the countries of origin, India and Sri Lanka, with ancient Greece and Rome. Currently, South Asia produces the highest volume of cardamom, used to flavor coffees in Arab countries and as a spice for many world dishes. Cadamom is boiled in water to produce the syrup.

Borrowed from the Phoenician word "Qinnamon", Cinnamon is an old spice highly priced among ancient nations and presented as a gift to the pagan Gods. The spice was traded earlier by Arabs and was later adopted by Europeans. Sri Lanka currently produces the largest amount of cinnamon, which is immersed in boiled water to produce the syrup.

Offered to the Gods and consumed by the nobility, chocolate originates from Central and South America which name, chocolatl, derives from the ancient Maya language chocol ‘hot’ and ancient Nahuatl language ‘water’ since chocolate was dissolved in hot water for exquisite drinks. Brought by European colonizers, chocolate was perfected in the Mediterranean region.

Considered as the most useful tree in the world since it is used as food, drinks, fuel for cooking, textile fibers and material for vessel building, coconut is thought to originate in the Indian Ocean territories and was brought by Arab traders to East Africa which later spread to different parts of the world.

Native to the Mediterranean but naturalized in many parts of Europe and South Asia, Mint is widely cultivated and used as a mint tea in many Arab countries, or with cream and yogurt in the Levantine region. Mint oil is extract from the leaves and is used as natural flavorings in beverages.

Ginger originated in South East Asia and has been cultivated since ancient times and traded as a highly priced ingredient to the Roman Empire. Ginger has been used for medicinal purposes as well as a spice in food. India produces about half the world output of Ginger, which is soaked in water and mixed with sugar to produce the syrup.

Derived from the French word grenade as an abbreviation of pomegranate, Grenadine syrup has emerged as an essential ingredient in cocktails due to its color and taste and was later adopted as a traditional drink infused with pomegranate juice in many Levantine and Mediterranean countries.

Referred primarily by the Greeks as being brought from Asia Minor or possibly from Damascus, hazelnut has been historically used in foods and desserts in different European and Mediterranean countries. Turkey is currently the largest producers of hazelnut in the world.

Produced from dates which were praised by prophets and originated in the Middle East, Jallab syrup is a traditional drink in the Levant consumed mostly in the holy season of Ramadan. Jallab is exquisitely produced with distilled rose water and smoked with Arabian incense and is served with raisins, pine nuts and crushed ice.

Considered as one of the most ancient methods for preserving apricots, Kamardeen is a traditional fruit dessert in the Levant prepared through the sun drying of apricots with sweet syrup which produces a distinct flavor and a chewy texture. Kamardeen is dissolved in hot water and sugar to produce the syrup.

Originated in East Asia, Kiwi Fruit has evolved to include several varieties of shapes and tastes mostly grown in the wilderness. Its popularity increased only in the middle of the 20th century. Currently, Kiwi Fruit is grown in several countries of the Mediterranean where it is pressed and blended with sugar to produce the syrup.

Originating from South East Asian countries and brought to Europeans by Arabs and Persians under the name laimūn or limūn, lime is distinguished from other citric fruits by its distinctive aromas and higher sensory profiles and is currently cultivated in countries with warm climates such as Mexico, West Indies and Egypt.

Native to India and China, Lychee has started to grow famous in the emperial Chinese courts during the 1st century AD. It was later consumed by devotees in many temples due to its 'heavenly' taste. Currently, China and India remain the biggest producers of Lychee. The pulp is extracted from the skin and the seed, crushed and added to the syrup.

Originated in South America, the name Passion Fruit was originally given by Spanish missionaries to the endogenous inhabitants. The fruit is cultivated in several subtropical areas and is currently grown in some Mediterranean countries. Passion Fruit is pressed and used as an ingredient in this syrup for exotic and refreshing cocktails

Traced back to ancient Persia, Egypt and Babylon, the petal of roses have been traditionally eaten and used in the Levant to flavor food either directly or as a form of rosewater obtained through distillation. Rose syrup is prepared by the addition of sugar and has been used as a refreshment drink after water dilution.

Originated in ancient Persia, Saffron has been used for thousands of years by the Levantines and later by the Chinese to cure diseases. The Arabs cultivated it in Spain By AD 960, and the Crusaders later took it from the Levant to other parts of Europe. Saffron is currently used to flavor many dishes, or boiled in water to produce the syrup.

Native to the Mediterranean but naturalized in many parts of Europe and South Asia, Spearmint is widely cultivated and used as a mint tea in many Arab countries, or with cream and yogurt in the Levantine region. Spearmint oil has been used in treatments of certain diseases and recently consumed in drinks for its reviving taste.

Spread to India in prehistoric times and derived from Arabic name tamr-hindī meaning the date of India, tamarind was used by Arab physicians and herbalists and is currently planted in different tropical regions. Tamarind pulp can be turned into syrup with the addition of sugar and is consumed in the Levant and other parts of the world.

Used by the Aztecs to flavor cacao bean drinks, vanilla was transported by the colonizers to Spain in the 16th century, then later was brought by the French to Réunion and Madagascar. Vanilla is currently an important ingredient in many Mediterranean recipes and has started to gain importance in Levantine foods.

Originated in China, the leaves of the plant Camellia sinensis took the namings “te”, “ti” or “chay” depending on the Chinese regions. It was not until the 17th century that it reached Europe and it took different names depending on Chinese region of harvest. The green tea leaves are kept for months to turn black, then boiled with water to produce the syrup.

Originated in China, the leaves of the plant Camellia sinensis took the namings “te”, “ti” or “chay” depending on the Chinese regions. It was not until the 17th century that it reached Europe and it took different names depending on Chinese region of harvest. The green tea leaves are kept for months to turn black, then boiled with water to produce the syrup.

Originated in China, the leaves of the plant Camellia sinensis took the namings “te”, “ti” or “chay” depending on the Chinese regions. It was not until the 17th century that it reached Europe and it took different names depending on Chinese region of harvest. The green tea leaves are kept for months to turn black, then boiled with water to produce the syrup.